Main courses · Pasta & rice
Sichuan spaghetti
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Details
- Difficulty
- easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 2 portions
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- Category
- Main coursesPasta & rice
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- Rating
- Well rated
- spring onions
- 40 g
- fresh root ginger
- 15 g
- garlic
- 1.5 cloves
- carrots
- 60 g
- celery stalk
- 50 g
- oil
- 20 g
- beef mince
- 200 g
- ground Sichuan pepper
- 0.5–1 tsp
- light soy sauce
- 25 g
- Shaoxing rice wine
- 15 g
- canned tomatoes
- 400 g
- chicken stock paste
- 0.5–0.8 tsp
- Chinese chilli oil, with fried chilli
- 20–25 g
- brown sugar
- 1 tbsp
- tahini
- 20 g
- salt
- 0.5 tsp
- ground white pepper
- 0.3 tsp
- spaghetti pasta
- 160 g
- water
- water
- baking soda
- 0.5 tsp
- peanuts, roasted, unsalted
- peanuts, roasted, unsalted
- spring onions
- spring onions
- sesame oil, toasted
- sesame oil, toasted
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,718.7 mg
- Protein
- 33.6 g
- Energy
- 3,468.1 kJ
- Calories
- 828.9 kcal
- Fat
- 40.2 g
- Fibre
- 10 g
- Saturated fat
- 9.6 g
- Carbohydrates
- 83.3 g